Moqueca Baiana with Coconut Milk and Fresh Seafood

Ingredients

• 500g (1.1 lb) firm white fish fillets, such as cod or halibut, cut into chunks 500g (1.1 lb) firm white fish fillets, such as cod or halibut, cut into chunks
• 300g (10.5 oz) large shrimp, peeled and deveined 300g (10.5 oz) large shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons red palm oil 2 tablespoons red palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili flakes (optional, for heat) 1 teaspoon chili flakes (optional, for heat)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil and red palm oil over medium heat.
2. 2.
   Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the bell peppers and cook for another 2 minutes.
4. 4.
   Stir in the tomatoes, paprika, cumin, coriander, and chili flakes (if using). Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
6. 6.
   Add the fish chunks and cook for 5 minutes, or until the fish is almost cooked through.
7. 7.
   Gently add the shrimp and mussels to the pot, and cook for an additional 5 minutes, or until the shrimp is pink and the mussels have opened.
8. 8.
   Squeeze in the lime juice and season with salt and pepper to taste.
9. 9.
   Serve the Moqueca Baiana hot, garnished with fresh cilantro. It pairs perfectly with steamed rice and a side of farofa (toasted cassava flour).

Treat your ingredients with care...

• Fish — Choose firm white fish fillets that hold their shape well during cooking, such as cod or halibut. Avoid using delicate fish varieties that may break apart easily.
• Shrimp — Opt for large shrimp that are peeled and deveined for convenience. If using frozen shrimp, make sure to thaw them properly before cooking.
• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels that remain open after tapping them or do not close when rinsed.

Tips & Tricks

• For an extra kick of heat, add a diced chili pepper or a pinch of cayenne pepper to the stew.
• Allow the flavors to develop by letting the Moqueca Baiana sit for a few minutes before serving.
• If you prefer a thicker stew, you can add a tablespoon of tapioca flour or cornstarch mixed with water to the pot during the last few minutes of cooking.
• Experiment with different types of seafood, such as scallops or squid, to personalize the dish to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Moqueca Baiana in individual bowls, accompanied by steamed rice and a side of farofa. Garnish each bowl with a sprinkle of fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, arrange a few cooked shrimp and mussels on top of each bowl of Moqueca Baiana. Drizzle a swirl of red palm oil over the stew for an eye-catching touch.